Crisped Tofu Vermicelli Bowl with Nuoc Cham Dressing

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Vietnamese noodle bowl featuring pan-fried tofu, fresh herbs, crisp vegetables, and a classic tangy-sweet nuoc cham dipping sauce. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu block, vermicelli rice noodles, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 360 cal/serving

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Ingredients

14 ounces, pressed and cubed firm tofu block
8 ounces vermicelli rice noodles
3 tablespoons vegetable oil
1 medium cucumber, julienned
1 medium carrot, julienned
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh Thai basil leaves
1/4 cup chopped roasted peanuts
1 cut into wedges lime
1 garlic clove, minced
1 small red chili, minced
3 tablespoons fish sauce
2 teaspoons sugar
1/4 cup warm water

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Instructions

Step 1: Press and cube 14 ounces firm tofu, then heat 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat. Fry tofu cubes for 6-8 minutes, turning occasionally until all sides are golden and crisp. Remove and drain on paper towels.
Step 2: Soak 8 ounces vermicelli rice noodles in warm water for 15 minutes, then drain and briefly rinse under cold water.
Step 3: In a small bowl, whisk together 3 tablespoons fish sauce, 2 teaspoons sugar, 1 minced garlic clove, 1 minced small red chili, and 1/4 cup warm water until sugar dissolves to make nuoc cham dressing.
Step 4: Divide noodles into bowls, top with fried tofu, 1 medium julienned cucumber, 1 medium julienned carrot, and a mix of 1/2 cup each fresh mint, cilantro, and Thai basil leaves.
Step 5: Drizzle nuoc cham dressing over each bowl and garnish with 1/4 cup chopped roasted peanuts and lime wedges for squeezing.